Mapled Blueberry and Pecan Balls

These mapled blueberry and pecan balls are the perfect healthier snack when you’ve grown tired of the rich, decadent foods of Christmas.

They’re quick and easy to make – a batch can be ready in just ten minutes.

Makes: 16       Prep time: 10 minutes (plus chilling)

You’ll Need

• 200g pecans
• 50g sesame seeds
• 1 tbsp. maple syrup
• pinch salt
• 75g Chilean blueberries, roughly chopped

Method

1. Preheat the oven to fan 180C/200C/gas mark 6. Place the pecans on a baking tray and the sesame seeds in one corner. Roast for 5 minutes until you can just smell them. Cool slightly.
2. Reserve 1 tbsp. of the sesame seeds placing the rest in a food processor or blender and blitz until they form a soft spread. You will need to stop and scrape down the sides from time to time. Add the maple syrup and salt, blitz again and then transfer to a bowl and stir in the blueberries.
3. Form the mixture into walnut sized balls. Spread the reserved sesame seeds on a plate and roll the balls to cover with the seeds. Chill until firm for at least 20 minutes. Store in an airtight container in the fridge for up to 3 days.

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Rachel - Silversurfers Assistant Editor

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